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Thaw and roll out a sheet of puff pastry into a 9 by 13-inch rectangle.
Brush the lower half of the pastry with Dijon mustard and brush a half-inch border with egg wash.
Fold the plain half over the mustard-coated half and chill the dough for 15 minutes.
Slice the rectangle into strips.
Brush each baton with egg wash and sprinkle with shredded Gruyère and a bit of Parmesan cheese.
Sprinkle salt on top, chill again, and then bake for 15 minutes.
Remove from the oven, let rest for a few minutes, and serve.